Red Man!! Red Wine Jus
I am basically a red man!! Red meat and red wine. My fortieth birthday was billed as Mal's Big Red 40th and requested gifts were 'any bottle of red wine'. Now I do enjoy a good Semillon or Riesling, even the occasional Chardonnay and Sauvignon Blanc, but red is best!
Because of my enjoyment of red wine I have taken up cooking to try and develop dishes that complement red wine. I have been having a ball each weekend experimenting on my family. They are not complaining, mind you - they love it!
One week I just threw some ingredients together to make a red wine jus and now my wife and eldest son ask for it almost every other weekend. It is simple - I made it up myself.
(1) Either (a)Take the juices left over from roasting pan (if doing a roast), or (b) simply add small amount of olive oil in frypan and bring to high heat and add diced garlic and fry for a 30 seconds to a minute;
(2) add half a bottle of Shiraz (a guzzler will do - but a nice guzzler, not el-cheapo rat poison) and boil vigorously for 3 -5 minutes or longer to reduce to about 200 mls
(3) whilst boiling stir in small amount of balsamic vinegar and small amount of soy sauce;
(4) once reduced, turn to simmer, taste, and add salt and pepper to taste (only if required)
(5) slowly mix in heaped teaspoon of butter or margarine (for a shine to the jus)
(6) mix a half teaspoon of corn flour with 20-30mls of water and slowly pour into jus whilst stirring - should thicken nicley - turn off heat and pour into gravy boat
FANTASTIC!!
food and drink
wine
Because of my enjoyment of red wine I have taken up cooking to try and develop dishes that complement red wine. I have been having a ball each weekend experimenting on my family. They are not complaining, mind you - they love it!
One week I just threw some ingredients together to make a red wine jus and now my wife and eldest son ask for it almost every other weekend. It is simple - I made it up myself.
(1) Either (a)Take the juices left over from roasting pan (if doing a roast), or (b) simply add small amount of olive oil in frypan and bring to high heat and add diced garlic and fry for a 30 seconds to a minute;
(2) add half a bottle of Shiraz (a guzzler will do - but a nice guzzler, not el-cheapo rat poison) and boil vigorously for 3 -5 minutes or longer to reduce to about 200 mls
(3) whilst boiling stir in small amount of balsamic vinegar and small amount of soy sauce;
(4) once reduced, turn to simmer, taste, and add salt and pepper to taste (only if required)
(5) slowly mix in heaped teaspoon of butter or margarine (for a shine to the jus)
(6) mix a half teaspoon of corn flour with 20-30mls of water and slowly pour into jus whilst stirring - should thicken nicley - turn off heat and pour into gravy boat
FANTASTIC!!
food and drink
wine
posted by Mal at 5:34 PM
9 Comments:
I tried it and it was wonderful! Thanks!
Thank you for the comment. I have tried the same recipe with cab sav and it didn't seem to turn out as nicley. Don't know why - but who cares! The family loves the one I made up - accidentally!
I here's my version for fillet steak:
3 floz red wine
3 floz beef stock (about quarter a cube)
1 tbsp worcester sauce
knob of butter
half tsp plain flour mixed with water.
pour wine in meat juices..let simmer for 2mins
add beef stock and worcester sauce add plain flour and stir in with butter.
let thicken slightly and pour over steak.
mmmmmmmmmmmmmmmmm!!
i didn't have cornflour so i melted some butter then mixed it with plain white flour, then added this mixture to the jus whilst it was simmering, thickened it up a treat.
Thanks for visiting - hope you liked the jus! Sorry for the delay in responding. Mal
1/2 bottle cab sav.
garlic 2 cloves
baby capers to taste
rock salt ground pepper
knob of butter in with small amount of flour at the end to thicken and shin
Nice quick RWJ there mate!
If you find you have the time one day here's a tried 'n' trusted recipe for restaurant-quality red wine jus.
It's a wee bit of a fiddle and a bit long but it makes a large batch of rather tasty (freezable!) jus!
(There are no measurements here really, please experiment. Just use common sense :) )
First, the meat stock:
Get yourself some veal bones (or beef bones, veal bones are what gives restaurants the edge :) ) from a decent butcher.
Depending how big a pot you have you may want him to saw them up for you.
Grab some onions, carrot, celery, leek or indeed any old veg. Try saving up offcuts through the week.
Roast the bones in oven until nicely browned. Remove them from the tray and set aside.
Add the veg to the tray and roast until nicely browned.
Set a pot over medium heat and add some of the roasted bone oil and a fair bit of tomato puree. Cook this until it darkens slightly.
Whack all the bones & veg into the pot and fill with COLD water.
Bring to the boil, reduce to simmering heat. Skim.
Continue simmering for a bit, skimming frequently.
Turn up heat and reduce the stock by around a third.
Remove bones and pass through a sieve.
Now, the red wine jus:
Make sure the stock has been skimmed well, you don't want a layer of fat in there.
Throw a peeled and separated bulb of garlic into the stock along with a few generously sized sprigs of rosemary.
Chuck in a bottle or two of your chosen red wine.
Add a jar or two (depends how much you're making) of redcurrant jelly.
Boil for a bit until the alcohol is gone and reduce until the jus coats the back of a spoon very well.
Serve with your chosen red meat :)
Sounds great. I'm making it in the weekend for mum, dad and my brother because of mothers day. CAN'T WAIT. Just wondereing do you know if you can reheat it??
I think the good wine feels from the first sip. I love to drink wine in a dinner or an speciall reason. Actually i am reading about it . This blog is very interesting. costa rica investment opportunities is a site that i wanted to share with you.
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